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Heat oil in a large frypan, add the chicken once it is hot. Fry for about five minutes turning chicken until it is cooked through. Pour in the sesame oil and soy sauce then stir through the chicken until it is all coated and all the liquid has evaporated.
To make the salad divide the hot rice between four bowls, then arrange the carrot, edamame beans, radish, broccoli, crispy noodles, chicken and spring onion on top.
Scatter over the sesame seeds. Serve drizzled with satay sauce.
Place boiling water and peanut butter in a mixing bowl and stir until smooth. Stir in brown sugar, sweet chilli, soy sauce and ginger. Whisk everything together and store in the fridge until ready to serve.